When I got my first apartment, my Mom gave me her 1954 Settlement Cook Book. The book is well worn with tape holding it together.

The Salmon Loaf is one of my favorite recipes from the book.

Salmon Loaf | Future Expat

When I was a kid, we would have it hot for dinner with a white sauce over the top or some Durkee’s Sauce on the side.

It is even better the next day as leftovers served cold.

This recipe is very mild, so some people may find it bland, but I love it.

While it is already a great source of calcium, I add a little extra powdered milk to make it even more healthy.

Salmon Loaf

Salmon Loaf | Future ExpatPhoto Credit – Boomette


6 ounces canned salmon, skin and bones removed (approx size, use a small can)
1 onion, chopped
1 cup milk
1 tablespoon butter
1 cup breadcrumbs
1 tablespoon dried parsley
1 tablespoon Italian spices (or your favorite herbs)
salt (to taste)
pepper (to taste)
2 eggs, lightly beaten
1⁄4 cup powdered milk (optional)


  1. Preheat oven to 350 degrees.
  2. Heat milk in the microwave or on the stove until hot but not boiling.
  3. While milk is heating, place salmon in a large mixing bowl, flaking it with a fork. Add bread crumbs, onions, seasonings, eggs and powdered milk. Stir well.
  4. Add butter to hot milk and stir to melt. Add milk to salmon mixture and stir.
  5. Spray 1 quart casserole dish or loaf pan with cooking spray, then pour salmon into dish. Place casserole dish in a larger baking dish filled with 1 inch of water.
  6. Bake for 1 hour.
  7. Serve topped with white sauce.

Salmon Loaf | Future Expat

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